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Thread: Simple Bread

  1. #161
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    Default Re: Simple Bread

    Quote Originally Posted by Cookietruck View Post
    i like the crust from a boule in a covered dutch oven (or anything covered really) for roughly 30mins, then uncovered about 20 mins...crust to the color you like.
    oven temp, 475F
    This is similar to what I've been doing. When you say "crust to the color you like" does that imply that the interior of the bread is done cooking by the time you take the lid off - are you just cooking for crust at that point?
     

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    Default Re: Simple Bread

    Quote Originally Posted by defspace View Post
    This is similar to what I've been doing. When you say "crust to the color you like" does that imply that the interior of the bread is done cooking by the time you take the lid off - are you just cooking for crust at that point?
    Once the inside of the loaf hits 140F it is set and the remaining baking time essentially impacts the crust...the time with the lid removed in the case of a Dutch oven. The longer the loaf remains uncovered in the oven, the darker and thicker the crust to some extent. Here’s a good read below.

    Artisan Sourdough Bread Tips, part 3 - Flourish - King Arthur Flour
    rw saunders
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    Default Re: Simple Bread

    Quote Originally Posted by rwsaunders View Post
    Once the inside of the loaf hits 140F it is set and the remaining baking time essentially impacts the crust...the time with the lid removed in the case of a Dutch oven. The longer the loaf remains uncovered in the oven, the darker and thicker the crust to some extent. Here’s a good read below.

    Artisan Sourdough Bread Tips, part 3 - Flourish - King Arthur Flour
    Many of the bread making directions I've read said to take the interior temp to about 200*F. I've never actually checked mine though.

    In my limited experience, if you want a less crusty bread drop the hydration down to about 65% (using bread flour, using all-purpose go a bit lower), and take it out when the crust is golden brown vs dark brown. The interior will still be moist, but not too moist like a wetter dough that doesn't bake long enough.

    Also, if you don't have a cast iron dutch oven, but you do have a pizza stone, I've put the loaf on the stone and put a big stainless steel pot over top of it while baking covered, and that's worked pretty well.

    POST PICS!
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    Default Re: Simple Bread

    Quote Originally Posted by dgaddis View Post
    POST PICS!
    Pics: Imgur: The magic of the Internet

    I got ambitious and tried to fold some kalamata olives into one loaf. Obviously my method of distribution left something to be desired. Other than that, it was pretty good.

    Edit: what are you guys using to slice the loaf before baking? I just end up snagging and pulling the dough.
     

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    Default Re: Simple Bread

    Quote Originally Posted by defspace View Post
    Pics: Imgur: The magic of the Internet

    I got ambitious and tried to fold some kalamata olives into one loaf. Obviously my method of distribution left something to be desired. Other than that, it was pretty good.

    Edit: what are you guys using to slice the loaf before baking? I just end up snagging and pulling the dough.
    That'll do!

    The best thing to score with is a razor blade on a stick (like this), but I haven't bought one yet. I use a paring knife, the thinner the blade, the better. I've got a set of these (which are awesome, I got a pair of them with ugly orange handles for only $10 at the local grocery store). Wet the blade, and move FAST.
    Last edited by dgaddis; 01-16-2019 at 03:32 PM.
    Dustin Gaddis
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  6. #166
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    Default Re: Simple Bread

    Quote Originally Posted by defspace View Post
    Pics: Imgur: The magic of the Internet

    I got ambitious and tried to fold some kalamata olives into one loaf. Obviously my method of distribution left something to be desired. Other than that, it was pretty good.

    Edit: what are you guys using to slice the loaf before baking? I just end up snagging and pulling the dough.

    Razor blade on a stick or buy a lame (see link below)..keep the edge clean and lightly oil before using. The doughball skin should be pretty tight and you slice it quickly, as the slicing is really important in that you are working to control the rise of the dough.

    Lame from TMB | The Fresh Loaf

    Scoring Bread | The Fresh Loaf
    rw saunders
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    Default Re: Simple Bread



    Cheating today as my Mother-in-law requested some whole wheat raisin bread and I’m using the bread machine...no sourdough for Dorothy.
    rw saunders
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    Default Re: Simple Bread

    I got your back R.W. Thanks to @curtgoodrich for dough recipe tips. This is a 24 hrs. sourdough. Keeping it simple.
    The cool tip was to put a sheet pan in the bottom of my oven with a small amt. of water. I'll go large next time and shoot for a slightly wetter dough. Heck, maybe this bread thing isn't as impossible as it seemed.

    bread1a.jpg
    bread2a.jpg
    bread3a.jpg
    bread4a.jpg

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    Default Re: Simple Bread

    That's not bad at all TT!
    Dustin Gaddis
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    Default Re: Simple Bread

    Dustin...we’ve created a monster as TT doesn’t do anything 1/2 arsed.
    rw saunders
    everything is connected

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    Default Re: Simple Bread

    Quote Originally Posted by rwsaunders View Post
    Dustin...we’ve created a monster as TT doesn’t do anything 1/2 arsed.
    I know, I'm excited haha.

    TT. Tell us more. How'd you bake them? On a stone I assume since you used a pan w/water for steam. Temp, time, etc? What's the recipe? You called it sourdough so I assume you used a natural leven, did you make your own starter or get some from someone?

    Details man. We need details!

    I need to dig my starter out of the fridge and make a loaf. Haven't baked any since Christmas.
    Dustin Gaddis
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  12. #172
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    Default Re: Simple Bread

    Honestly all I did was what Curt Goodrich instructed.

    IIRC the recipe was:
    3 cups of 100F water in a container with 1 1/2 tablespoons yeast and 1 1/2 tbl spoon salt.
    6 1/2 cups of flour added with a spoon stirring sort of like I'd make a table well pasta until incorporated but I did not mix hard.
    Put a lid on it and left it for 24 hrs. until nice and stinky.

    Oven at 450. Baking stone on the bottom of the stove with a pan ontop of that.

    Bread went onto my pizza steel on middle shelf and a cup of water went into the blazing hot pan. *I used a pizza peel with cornmeal to slide the dough onto the steel.

    About 30 mins. later done.

    Dumb luck? Seriously, I'm not a bread-meister like you cats. It is quite good esp. for toasted sandwiches.

    I just made another batch to see if it makes good pizza.

    One note, I found the recipe did not make the dough quite as wet as I'd hoped so am adjusting.

    This is encouraging because I was not in love with the process using a Dutch Oven. The bread that resulted was a no brainer, always good but it feels dangerous and over involved. This process sliding dough from the peel onto a hot surface with some steam is easy.

    FWIIW My neighbor offered me some sourdough starter however I'm pretty happy with this process and I'm getting decent "sour".
    Last edited by Too Tall; 01-30-2019 at 05:28 PM.

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    Default Re: Simple Bread

    Ah. So it's a 'no-knead' bread. I've never tried one, but they're popular and folks like 'em!

    It's not sourdough if you used yeast out of a packet though.

    I have no idea how wet that dough is though, 'cause I'm used to measuring everything by weight, not volume!

    Those look waaaaay better than my first loaf did, that's for sure!

    EDIT to add, if you want a darker crunchier crust, bake it for 20mins with the steam pan in the oven, then take the steam pan out and let it continue baking until it browns up to your desired level.
    Last edited by dgaddis; 01-30-2019 at 05:40 PM.
    Dustin Gaddis
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    Default Re: Simple Bread





    Even though it’s raisin bread, screw the bread machine as I’m sticking with old school. The fact that I had no part in the mixing and handling and the shape of the loaf alone...I couldn’t take it, even though my Mother-in-law requested another loaf. So here goes...cinnamon raisin bread with a 1/3 whole wheat mix. Let’s see what happens tomorrow as I just placed it the oven (off of course) to proof overnight...too damn cold around here.
    rw saunders
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    Default Re: Simple Bread

    Man after my own heart. Toasted raisin bread is great stuff.

    FWIIW I put together enough dough for 8 pizzas, wrapped and stored for StuporBowl day. LOL one of the pizzas will have a Olive Oil drizzle, Harissa, thin sliced veg topping and cheese. Thanks Nick for the suggestion, it was weird enough I had to try it and is d@mn good. Don't rub your eyes after eating ;)

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    Default Re: Simple Bread







    Proofed 13 hours overnight, bench rest while the Dutch oven is preheating to 450F and final dusting (50/50 rice flour/all purpose flour) and cut before placing in the oven. Keep ‘em crossed.
    rw saunders
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    Default Re: Simple Bread





    30 minutes covered and 10 minutes uncovered at 450F. Dusted with a little powered sugar and left to cool for a few hours. Pretty happy with the oven spring and the taste test to follow later today.
    rw saunders
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    Default Re: Simple Bread













    My Mother's birthday is today so we are headed over later for dinner and it never hurts to bring some goodies. The aroma in the kitchen is unreal right now, so I need to go on a ride or I might be tempted to make this boule my own.
    rw saunders
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    Default Re: Simple Bread

    Nice. Try kalamata olives and rosemary.
     

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    Default Re: Simple Bread

    Quote Originally Posted by glepore View Post
    Nice. Try kalamata olives and rosemary.
    All recipes are treated equal by me...in other words I'll eat them all and I love olives. Do you have a recipe link?
    rw saunders
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